AEG COMPETENCE E1100-4 User Manual
Page 30
30
Pork
Shoulder, neck, ham joint,
1-1.5 kg
1
210-220
1:30-2:00
Chop, spare rib
1-1.5 kg
1
180-190
1:00-1:30
Meat loaf
750 g-1 kg
1
170-180
0:45-1:00
Knuckles of pork (pre-
cooked)
750 g-1 kg
1
210-220
1:30-2:00
Veal
Roast veal
1 kg
1
210-220
1:30-2:00
Knuckle of veal
1.5-2 kg
1
210-225
2:00-2:30
Lamb
Leg of lamb, roast lamb
1-1.5 kg
1
210-220
1:15-2:00
Saddle of lamb
1-1.5 kg
1
210-220
1:00-1:30
Game
Saddle of hare, leg of
hare
up to 1 kg
3
220-250
1)
0:25-0:40
Saddle of venison
1.5-2 kg
1
210-220
1:00-1:30
Haunch of venison
1.5-2 kg
1
200-210
1:15-1:50
Poultry
Poultry portions
(4 to 6 pieces)
each
200-250g
3
220-250
0:35-0:50
Chicken halves
(2 to 4 pieces)
each
400-500 g
3
220-250
0:35-0:50
Chicken, poulard
1-1.5 kg
1
220-250
0:45-1:15
Duck
1.5-2 kg
1
210-220
1:00-1:30
Goose
3.5-5 kg
1
200-210
2:30-3:00
Turkey
2.5-3.5 kg
4-6 kg
1
200-210
180-200
1:30-2:00
2:30-4:00
Fish (steamed)
Whole fish
1-1.5 kg
2 / 3
210-220
0:45-1:15
1) Pre-heat the oven
Type of meat
Amount
Weight
Oven level
Tempera-
ture
ºC
Time
Hr.:Min.